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Joined Date: Oct 09, 2009
Reviewed Alton Brown's Buffalo Wings
"Made these for the Superbowl. I was feeding a crowd so i had to prep the day before. I cleansed the wings/removed the tips and steamed them, then I put them in the fridge in a casserole dish lined with paper towels. The next day, I put them on top of a rack that was lined with parchment paper, which was placed over a tray. Since I was making so many, I also placed some wings on parchment paper on a cookie sheet. Baked for about 50-60 minutes and they were sizzling and crispy! Tossed them in store -bought wing sauce ad they turned out great. Really tender, fall-off-the-bone-tender! The most confusing part to me was what order to put the parchment paper/cooling rack/pan deal, but given that the wings on the cookie sheet turned out the same, I guess I did something right! Of note, I ate the leftovers 2 days later, but they were really dry. If you are reading this review, just make these wings- you'll love them.